Spinach Artichoke Gratin
Indulge in the creamy, cheesy perfection of Spinach Artichoke Gratin, a modern twist on a classic comfort dish that's perfect for any occasion. This irresistible baked casserole combines tender spinach and tangy artichoke hearts with a rich, velvety cheese sauce made from cream cheese, Parmesan, and mozzarella. It's topped with crispy panko breadcrumbs for a delightful crunch in every bite. Perfect as a side dish or a crowd-pleasing appetizer, this gratin comes together in just 45 minutes and serves six. Whether you're hosting a dinner party or craving a cozy family meal, this recipe hits all the right notes—flavorful, satisfying, and oh-so-easy.
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Recipe Information
Ingredients
- 10 ounces fresh spinach
- 14 ounces artichoke hearts
- 3 tablespoons butter
- 3 cloves garlic
- 2 tablespoons all-purpose flour
- 1.5 cups whole milk
- 4 ounces cream cheese
- 1 cup Parmesan cheese
- 1 cup mozzarella cheese
- 0.5 cup panko breadcrumbs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Prepare the spinach: Rinse and roughly chop the fresh spinach. Cook it in a dry skillet over medium heat until wilted, about 3-4 minutes. Transfer to a colander and press out excess water.
Prepare the artichoke hearts: Drain and chop the artichoke hearts into bite-sized pieces, then set aside.
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
Stir in the flour, whisking constantly, and cook for 1 minute to form a roux.
Gradually add the milk, whisking constantly, until the mixture is smooth and starts to thicken.
Add the cream cheese, stirring until melted and incorporated. Stir in the Parmesan cheese, salt, and black pepper.
Fold the cooked spinach and chopped artichoke hearts into the cheese sauce. Mix until evenly combined.
Transfer the mixture into a lightly greased 9-inch baking dish.
In a small bowl, mix the panko breadcrumbs with the olive oil. Sprinkle the breadcrumb mixture evenly over the top of the gratin.
Top with shredded mozzarella cheese.
Bake in the preheated oven for 20-25 minutes, or until the gratin is bubbly and the topping is golden brown.
Remove from the oven and let rest for 5 minutes before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 1089 mg | 47% | |
| Total Carbohydrate | 24.0 g | 9% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 5.8 g | ||
| Protein | 22.0 g | 44% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 528 mg | 41% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 261 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
